Lasagna is a classic of Italian cuisine. In this dish, the lasagna sheets cooked in hot salted water are arranged in layers separated by a filling.
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Vorbereitungszeit 30 MinutenMin.
Kochzeit 1 StundeStd.30 MinutenMin.
Gesamtzeit 2 StundenStd.
Gang Main Course, main dish
Küche Italian, Italy, meat
Portionen 6serves
Kalorien 480kcal
Zutaten
1 to 2packs lasagne sheets dried white or green with egg - 250 g each
as requiredParmesan cheeseFreshly grated
For the Ragú alla Bolognese
1onion
1carrot
1 stickcelery
1 clovegarlic
2tablespoonolive oil
1kgbeefminced
2tablespoontomato saucestrained
500mlwater*
salt
pepper
Zubereitung
Start with the preparation of the ragout. For the soffritto, place the oil in a pot together with the finely chopped onions, carrots, celery and the pressed clove of garlic and sauté over medium heat until the onions become translucent. Do not forget to stir constantly. Add the meat. Now add the salt so that it absorbs the meat well. Stir carefully and cook until it no longer looks raw and red.
Add the tomato sauce, the water and the sliced mushrooms. Stir all the ingredients carefully. When the tomatoes start to boil, reduce the heat. Cover the sauce and simmer gently for at least two hours, stirring occasionally. Season to taste with salt and pepper
For the béchamel sauce, melt the butter. Add grated nutmeg as desired. Add the flour and sauté briefly while stirring. The sauce must not brown. Mix the milk and water and add slowly. Bring the béchamel sauce to the boil once, then simmer at a low temperature until it thickens. The total cooking time for the béchamel sauce is about a quarter of an hour.
Alternately layer the bottom of the casserole dish with the lasagne sheets, the ragout and the béchamel sauce and sprinkle well with the grated Parmesan cheese. Alternate these steps as long as you have ingredients. The last layer should be the Parmesan cheese.
Put the lasagne in the oven and bake for 20 to 25 minutes, or until the top layer is golden brown. If the top layer turns dark too quickly, cover the lasagne with aluminium foil.
Notizen
Ingredients for a casserole dish (approx. 20 x 35 cm).
* If you want to pre-cook the lasagne sheets in hot water, the ragout sauce should be firmer. For this, I recommend you reduce the amount of water to 250 ml